Determining meat quality of a live animal

Abstract

A method of providing an indication of pH levels in an animal can alternatively be used to provide an indication of stress in an animal. Since pH and temperature are related to ultimate meat quality, the method of the invention may also be used to provide an indication of ultimate meat quality. In the method, periodic measurements are obtained corresponding to the body temperature of the animal. An algorithm is applied to the measurements obtained. The algorithm cumulatively takes account of variations of body temperature over time. The results of the algorithm are compared to a per-determined threshold. Alternatively, the results of the algorithm may be compared with a standard to provide a quantitative indication of pH, stress or meat tenderness. A system for providing an indication of meat quality / stress levels or pH levels in an animal is also provided.

Description

FIELD OF THE INVENTIONThe present invention relates to methods and systems of using animal temperature measurements to predict meat pH and stress levels, as well as meat quality in an animal. Also provided are animal identification tags incorporating temperature sensors. These devices are also useful in monitoring the physiological state of an animal.BACKGROUND ARTLivestock stress has long been recognised as having a major impact on the post-mortem quality of the animal tissue.1,2,3,4,5 It is well known that stress causes the depletion of an animal's energy reserves through depletion of glycogen in muscle tissue, and causes an increase in pH. pH values in excess of 5.8 result in poor meat quality. PH values in the range 5.8-6.1 cause toughness and furthermore, values in the range 5.8-7.00 cause increasing deterioration A, B, C. Qualities affected include:Colour: the higher the ultimate pH the darker the meat colour. Customer demand is for bright red, rather than dark, meats;Keeping ...

AI Technical Summary

Benefits of technology

The present invention relates to methods and systems for using animal temperature measurements to predict meat quality. The invention is based on the finding that animals undergo stress when subjected to various factors such as rounding up and lairage on the farm, crowded transport conditions, and handling procedures at processing plants. The invention provides a way to measure and control animal stress levels to improve meat quality. The invention also includes animal identification tags incorporating temperature sensors for identifying stressed animals and monitoring their stress levels. These tags can help improve animal welfare and prevent poor meat quality.

Problems solved by technology

It is well known that stress causes the depletion of an animal's energy reserves through depletion of glycogen in muscle tissue, and causes an increase in pH. pH values in excess of 5.8 result in poor meat quality.

However, because of the other disadvantages associated with high pH, low pH tender meat is preferable.

High pH, poor quality meats are not suitable for the export market and are often down-graded resulting in multi-million dollar losses to the primary meat sector each year.

Major causes of stress include rounding up and lairage of animals on the farm, crowded transport conditions, driving animals over long distances without rest, and handling procedures at processing plants, such as prodding and washing.

A one point temperature measurement prior to slaughter cannot reflect thermal history, nor accurately predict its effect on meat quality.

A further drawback is that an animal may be rejected for slaughter as a consequence of its mean image temperature in comparison with the group and not by reference to an absolute standard.

Thus, animals may be unnecessarily downgraded.

It is for this reason that infrared thermography has not performed well in practice as a predictor of meat quality.

The more energy spent by the animal over a 24 hour period prior to its slaughter the more likely that the meat will be of poor quality if the animal is not allowed an additional period to replenish its energy stores via eating.

The use of tympanic and surgically implanted sensor devices is usually contraindicated because of the high invasive load on the animal.

Further, dislodgement problems are also encountered with tympanic sensors.

Where implanted devices are used, incisions can easily become infected and the implantation procedure is more difficult to carry out.

However stress induced temperature fluctuation may be less and more sensitive temperature measuring devices may be required when measuring in this position.

For example, horses might be more prone to erratic behaviour and a danger to their riders if they are subjected to sustained periods of stress.

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